SWABIAN POTATO SALAD

Steps:

• Boil the potatoes with the skin on, drain and let the cool down a bit and then peel them while still warm. Now let them cool down completely. In the mean time fry the bacon to a crunchy consistency and cut into bits. When the potatoes are cold, we'll cut them in half lengthwise and then into 1/4 inch thick slices and place into a bowl. Season generously with salt and pepper and set asFor the broth we'll need to do the following. Heat the broth in a small sauce pan and bring to a light simmer not a full blown boil. Add the chopped shallot, red onion, garlic, mustard, vinegar and sugar to the simmering broth. Turn heat down to low and let it simmer for about 5 minutes, stirring occasionally. While the broth's simmering, finely chop the cornichons or gherkins and add them to the potatoes. Now we'll add the hot broth and bacon bits to the potatoes and carefully fold everything under with a spatula. Let everything rest for at least an hour so that the flavors can disperse within the salad. Once the hour has passed, we'll add the fresh herbs to it and maybe add a splash of olive oil to the salad and carefully combine. Season again with some sea salt and freshly ground pepper, cover the boil with some plastic wrap and rest until use.The salad can be refrigerated for up to 4 days before the potatoes turn to mush, and we don't want that. But I doubt it'll survive even two days because it's so damn tasty. Serve with a medium-boiled egg (soft but not runny center), some pickles and tomatoes. Or whatever your heart desires.